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Christmas Roasted Vegetable Pasta with Rosemary
A colorful holiday pasta with rosemary-roasted vegetables, cranberry-red accents, and a snowy Parmesan finish.
Ingredients
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Method
1
Heat the oven to 425°F (220°C).
2
Peel the sweet potato.
3
Cut the sweet potato into 1/2-inch-thick slices.
4
Cut star shapes from the sweet potato slices with a small star cutter.
5
Dice any sweet potato scraps.
6
Cut the peppers, onion, and zucchini into bite-sized pieces.
7
Place the vegetables and sweet potato stars on a large baking sheet.
8
Drizzle the vegetables with olive oil.
9
Sprinkle the vegetables with chopped rosemary, salt, and black pepper.
10
Toss the vegetables to coat them evenly.
11
Spread the vegetables in a single layer.
12
Roast the vegetables until tender and lightly browned, about 25 minutes.
13
Bring a large pot of salted water to a boil.
14
Cook the pasta according to the package directions.
15
Drain the pasta.
16
Toss the pasta with the roasted vegetables and dried cranberries.
17
Transfer the pasta to a serving platter.
18
Scatter the sweet potato stars over the pasta.
19
Sprinkle the Parmesan over the top to create a snowy finish.
20
Garnish with fresh rosemary sprigs.
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